Pumpkin Cheesecake Pie

Old-fashioned pumpkin pie gets a new lease on life with the help of cheesecake. Traditional pumpkin pie and cheesecake fillings are layered atop a flaky pie crust. You’ll never look at pumpkin pie the same way again. And that’s a good thing.

All by itself pumpkin pie is kind of, sort of, a yawn fest. It’s not that I hate it. Not at all. Let’s just say it’s near the bottom of my favorite pie list. I eat it mostly because I can’t resist buttery pie crust in any shape or form.

Lately, I’ve been wishing there was more to pumpkin pie than gobs of soft, squishy pumpkin. And now there is.

Old-fashioned pumpkin pie and cheesecake layered atop a flaky crust. You'll never look at pumpkin pie the same way again.

INGREDIENTS:

Pie Crust:

1 + 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 cup (4 tablespoons) cold butter, cut into small cubes

1/4 cup (4 tablespoons) cold vegetable shortening

3 to 5 tablespoons ice water

Cheesecake Layer:

8 ounces cream cheese, at room temperature (I used light)

1/3 cup granulated sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

1/4 cup diced candied ginger (optional)

Pumpkin Layer:

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 15-ounce can pumpkin or 1 3/4 cups pumpkin puree

1 cup light cream or evaporated milk

3 large eggs, lightly beaten

whip cream, for serving

INSTRUCTIONS:

Make the crust:

Whisk together the flour and salt in a medium bowl. Cut in the butter and shortening with a pastry blender or two knives used scissor fashion until mixture resembles coarse crumbs.

Stir in 3–5 tablespoons of ice water until dough just holds together. Pat into a disk, wrap in plastic and refrigerate for a half hour.

Make the Fillings:

Cheesecake Layer:

In a medium bowl beat the cream cheese and sugar on medium until smooth and creamy. Stir in the egg, vanilla and ginger.

Pumpkin Layer:

In a separate, large bowl whisk the sugar, salt and all the spices together. Add the pumpkin, cream, and eggs. Whisk just until smooth and combined - don't over mix.

Preheat oven to 425 degrees F. Roll out the crust on a lightly floured surface to 12 - 13 inches in diameter. Press into a 9-inch pie pan (inside top measurement) that is at least 1 +1/2 inches deep. Fold the edges under and flute or make a pattern with a fork.

Spoon the cream cheese filling into the crust and spread out evenly. Gently spoon the pumpkin mixture on top and fill to 1/4 inch from the top. (You may have a little pumpkin left - you can bake it in a small custard cup.)

Bake 15 minutes then turn the heat down to 350 degrees F. and bake 40 - 45 minutes longer. The pie should be mostly set and a little wobbly in the center.

Remove to wire rack to cool then chill completely. Cut into wedges and serve with whipped cream.